Description
A cozy, creamy winter root vegetable soup built on roasted carrots, parsnips, and turnips, blended with thyme, garlic, and vegetable broth. Rustic, naturally sweet, and perfect for easy weeknights or meal prep.
Ingredients
For the soup
3 medium parsnips, peeled and chopped into 1-inch pieces (about 2 cups)
3 medium carrots, peeled and sliced into rounds
2 small turnips, peeled and diced
1 medium yellow onion, roughly chopped
4 cloves garlic, peeled (left whole)
3 tbsp olive oil, divided
1 ½ tsp fine sea salt, divided (plus more to taste)
½ tsp freshly ground black pepper
1 ½ tsp dried thyme or 1 tbsp fresh thyme leaves
½ tsp smoked paprika (optional)
4 cups low-sodium vegetable broth
1–1 ½ cups water, as needed
1–2 tsp lemon juice or apple cider vinegar
For serving (optional)
Swirl of coconut cream or vegan yogurt
Extra thyme leaves or chopped parsley
Toasted pumpkin seeds or croutons
Crusty bread
Instructions
Preheat oven to 400°F (200°C). Prep all vegetables into similar 1-inch pieces.
Spread vegetables on a parchment-lined sheet pan. Drizzle with 2 tbsp olive oil, 1 tsp salt, pepper, and thyme. Toss to coat.
Roast 25–30 minutes, stirring once, until caramelized and tender.
Warm the remaining 1 tbsp olive oil in a soup pot over medium heat. Add smoked paprika if using; bloom 30 seconds.
Transfer roasted vegetables to the pot. Add broth and 1 cup water. Simmer 10–15 minutes.
Blend with an immersion blender until smooth (or leave some texture). Add more water if needed.
Stir in remaining ½ tsp salt and lemon juice. Adjust seasoning to taste.
Serve warm with toppings of choice.
Notes
Use low-sodium broth to control salt balance.
Adjust thickness with extra water or simmering time.
Add white beans for extra protein after blending.
Soup thickens as it cools—loosen with broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: soup recipes
- Method: Roast + Simmer + Blend
- Cuisine: American / Seasonal